MELI GEORGAKA from Arnaia Halkidiki won the top prize at the international competition Olymp Taste Awards 2019
Specifically, it won 4 different taste and quality awards.
PLATINUM award (the highest distinction) for chestnut honey
GOLD award for Pefko honey
GOLD award for honey cream
SILVER award for flower honey
Sincerely,
Farmer family 
Georgaka honey was distinguished among excellent honeys from all over the world in the London honey Awards 2019 competition and stood out by winning the GOLD AWARD for PINE honey and the BRONZE AWARD for ORANGE blossom honey.
They are particularly important prizes since the competition was exclusively about honeys, it is international and the committee is made up of specialized honey tasters from all over the world.
Every year the distinctions that our products receive are important since these competitions are international and recognizable by all those involved in gastronomy.
We are very happy and would like to thank you for responding by showing your preference for our products because the greatest prize is the nice words and positive reviews from you who choose us.
Sincerely,
Farmer family
Argyris Georgakas spoke on the TV of Thessaloniki TV1OO, on the show Perix with Vivi Andritsou and presented the honey of Halkidiki
Watch the excerpt
Argyris Georgakas gave an interview on ERT3 television and he talks about the varieties of Georgakas honey, the characteristics of each type as well as the international awards
Watch the excerpt
Argyris Georgakas talked about the awards, international honors and excellent varieties of honey on the show "Here we meet" on ERT2
Watch the excerpt
In a live connection, on the frequency of SKAI, the company MELI GEORGAKA was hosted, which presented its products and the awards
Watch the excerpt
First of all, let's say that the instructions must be given by your doctor.
Many of you ask for virgin honey because you were told it is good for diabetics.
And many beekeepers still believe the same.
ERROR. Not recommended due to high glucose concentration (>36%).
In general, if a diabetic eats honey, he should prefer the ones that do not crystallize.
HONEY vs SUGAR
There is a clear difference between common sugar and honey which is due to the way they are absorbed by the human body.
The sugars in honey are transported into the blood by active absorption (active transport), that is, transporters located on the surface of the villi cells of the intestinal tract, capture the fructose molecules and transport them inside the cells, leave it and return to get another. Thus, the rate of fructose absorption is basically determined by chemical transporter availability, occurs at a slower rate, and does not overstimulate insulin production
In contrast, the absorption of common sugar after its digestion takes place through osmosis. This means that glucose enters the bloodstream quickly and in high concentration, the body is suddenly "loaded" and this causes the pancreas to immediately produce insulin to "fuel" the sugars. In these cases there is a sudden change (crash back) to the lowest sugar concentration which is created by the hyperstimulation of insulin (production/rapid absorption of sugar).
Also, because honey is twice as sweet in taste as sugar, it is used in any case in a smaller quantity.
From the above data, it can be concluded that compared to sugar, honey creates fewer problems for diabetics, it can be used as a sweetener but always after the instructions of the attending physician.
source: beekeeping department of AUTH
The beekeeper should be distinguished for his passion for his profession or occupation, his love for the bee, respect for the environment and follow correct beekeeping practices. Some of them are:
The hunt for blooms, the good queen, the necessary inspections, keeping the products of the hive clean from chemical residues, ensuring water for the bees, attention to the honey harvest, its heating and its packaging.
The application of all these results in a product that is pure, natural, organic and unprocessed.
Honey is organic by nature and can only be spoiled by human intervention.
The difference between organic honey produced with proper beekeeping practices of conventional beekeeping and certified organic honey is that the latter is controlled and certified by specific agencies and is the only one that can carry the name "organic honey" on the label.
In Greece, only 1% of beekeepers are certified organic honey producers. In the rest of Europe this percentage is also very low, ranging from 0% to 16%
The reason for the low percentages is the high certification price demanded by the certification bodies.
At what age should we give honey to children?
At the age of more than 12 months. At a younger age, children in unlikely cases have a problem from Clostridium botulinum spores which can be found in honey. These spores are destroyed by the digestive fluids when the child is over 8 months old.
Presentation and tasting of all varieties of honey and mundovina. (With Vassilis Galanos and the show "flavors and wine" broadcast on Makedonia TV)
The bees in the spring and summer collect nectar from the plants of the Greek nature, turning it into honey, but... how does it reach us? Here comes the man who "steals" the honey from the combs and produces it through the harvesting process.
I will explain to you the process of harvesting honey and how it finally reaches our table.
Harvesting or harvesting is the extraction of honey from the hive and its flight towards consumption. It is divided into two phases:
In the first phase, all the manipulations concerning the appropriate selection of honeycombs from the beehives are included.
The choice of combs is based on the maturity of the honey, which as soon as the bees have brought it to the appropriate form, ensuring excellent physical properties, they seal it. During the first phase an obstacle that the beekeeper has to overcome is to rid the selected combs of the bees that cover the combs. This is done by "shaking" the honeycomb and then brushing with special brushes that have soft hair so that the worker bees and especially the queen are not hurt.
After being selected, they are placed on empty floors and transported to a special area, suitably equipped, so that the second phase, the main harvest, begins.
The second phase includes all actions related to the extraction of honey from the selected combs and is done in a closed space. In the past, when there were no transportation facilities, the harvest was done in apiaries in tents. The processes of this phase are performed with the help of various tools and modern machines.
First, the combs are unsealed (peeled) with specially heated knives and then they are placed in a machine called a honey extractor, which is the main tool of the harvest. Its function is based on the possibility of extracting the honey from the cells of the honeycombs with the centrifugal force.
Then by opening the cannula at the base of the honey extractor, the honey flows and we place it in filtering barrels to remove foreign bodies (bees, wax, pollen grains) and then it is stored in honey collection containers. Then it is poured into large tanks (maturation barrels) so that it can be packed in various packages and quantities to finally reach our table.
